Spicy Egyptian eggplant with chickpeas and herbs from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 183) by Christopher Kimball

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Notes about this recipe

  • tralliott on March 07, 2024

    Very good flavors, but I needed to use two pans and there's no way they would broil evenly. Instead I baked it at 450F for about 30 mins. Add a yogurt sauce.

  • kari500 on April 04, 2023

    Our broiler doesn't work, so I roasted the eggplant (and then chickpeas). This is good ... not totally my favorite flavor profile but I enjoyed it; not sure I'd make it again. It's got a very sweet and sour thing going on, with the vinegar, honey, and harissa. Served with pita and a dollop of yogurt.

  • Rachaelsb on April 21, 2022

    Great flavor to this dish-and so easy to make. Definitely has a kick but mellowed by chickpeas and eggplant.

  • jenburkholder on August 18, 2021

    Tasty, even to people who are mostly skeptical of eggplant. Lots of flavor with minimal effort. Served on a bed of arugula.

  • jacquegodoy on August 14, 2021

    I used an airfryer to make the egglplant and chickpeas so I didn't have to turn on the oven in summer. Turned out great! Lots of flavor.

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